In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture is bubbling, about 2 minutes.

Carefully pour in the heavy cream (it will bubble up). Bring to a gentle simmer and cook for 2–3 minutes, stirring often, until slightly thickened and smooth.

Remove from the heat and stir in the cinnamon, salt, and vanilla. Fold in the pecans until fully coated.

Let the filling cool for 20–30 minutes, until just warm or room temperature, before layering. A hot filling can sink into the batter.

Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray.

In a medium bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until combined.

Press the mixture firmly into the bottom and halfway up the sides of the pan. A flat-bottomed glass helps press it evenly.

Bake for 15 minutes, you want the crust to look dark and cooked. Set aside to cool. Reduce the oven temperature to 325°F (163°C).

In a large bowl with an electric mixer or stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy.

With the mixer on low, gradually add the sugar until fully incorporated. Add the maple syrup and mix until combined. Scrape down the sides and bottom of the bowl.

Add the egg yolk and eggs, mixing just until combined. Scrape down the bowl again.

Switch to a rubber spatula and gently fold in the sour cream, vanilla, and cornstarch with a rubber spatula until smooth. Avoid overmixing to keep air bubbles to a minimum.

Pour half of the cheesecake batter into the cooled crust and spread it evenly.

Spoon about ¾ of the pecan pie filling over the batter in an even layer. Reserve the remaining ¼ for the top.

Pour the remaining cheesecake batter over the pecan layer and spread evenly. Place the springform pan on a sheet pan.

Place a roasting pan or sheet pan on the lowest oven rack and fill it ¾ full with hot water.

Place the cheesecake on the rack above and bake at 325°F for 70–80 minutes, until the edges are set and the center still has a slight jiggle. If the top browns too quickly, loosely tent it with foil without removing the cheesecake from the oven.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.

Remove from the oven and cool to room temperature, then refrigerate for at least 6 hours, preferably overnight. DO THE CARAMEL NEXT so it has time to cool.

In a heavy-bottomed saucepan, combine the sugar and water and stir gently to moisten. Brush down any sugar crystals on the sides of the pan with a wet pastry brush. Stir in the corn syrup, which helps prevent crystallization.

Place the pan over medium-high heat and bring to a boil without stirring. The sugar will dissolve and slowly turn amber, which takes about 8–10 minutes. Watch closely once it starts to color, because caramel goes from amber to burnt very quickly.

While the sugar cooks, warm the heavy cream in the microwave for 1 minute.

As soon as the caramel reaches a deep amber color, remove it from the heat. Slowly pour in the warm cream while stirring constantly. It will bubble up vigorously, so be careful of splatters.

Stir in the butter, vanilla, and salt until the butter melts and the sauce is smooth.

Let the caramel cool in the pan for a few minutes, then transfer it to a heatproof jar. Cool to room temperature; it will thicken as it cools.

Remove the springform ring and transfer the chilled cheesecake to a serving plate.

Pour half of the cooled caramel over the top of the cheesecake.

In a large bowl, whip the heavy cream on high speed with a hand or stand mixer. Add the powdered sugar halfway through and whip to soft peaks.

Spread the whipped cream over the caramel layer.

Warm the reserved pecan pie filling for 10–15 seconds in the microwave to loosen it, then spoon it over the whipped cream. Drizzle with more caramel if desired.

Serve chilled and store leftovers in the refrigerator.